Packaging Structure Selection

September 11, 2019

Attracting the eyes of your customer is important, but selecting the correct structure for your packaging is crucial in maintaining your product’s quality, stability and freshness. Read more about the basics of packaging structures below.

COEX

• Single layer product made of 20% Nylon & 80% PE
• Sealable, puncture resistant, vacuumable
• Oxygen, moisture, and oil barrier
• Available at various thicknesses
• Non-print, or low aesthetic requirements
• Commonly used for Seafood, Meat

2 Layer Structures

• Consists of print (outer) layer & contacting (inner) layer
• Suitable for products with medium durability and barrier requirements
• Commonly used for Frozen Foods, Seafood, Cheese, Meat, Snacks, Sauces, Salads and other Fresh Produce, Hot/Cold Gel Packs

3 Layer Structures

• Consists of print (outer), barrier (middle), and contacting (inner) layer
• Suitable for products with medium-high durability and barrier requirements
• Commonly used for Coffee & Tea, Dried Foods, Powdered Mixes, Pet Foods

4 Layers +

• Customizable features based on product requirements and design of packaging
• Suitable for products with high durability and barrier requirements

Other accessories to consider:

• Valves allow gases to exit the bag without compromising barrier
• Zippers and tin-ties are useful for re-sealing bags
Perforations allow products to breathe

Material Attributes Chart

Packaging Structure Selection

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